Mississippi Sin - Football Friday

Friday, November 19, 2010

Mississippi Sin Dip Recipe

Mississippi Sin - ham, sour cream, cream cheese cheddar and ham baked in a bread bowl - SINFUL! There is never any left when I take this to a party! Everyone asks for the recipe. Great for watching football!

It's Football Friday! The college football regular season is winding down; only one more week to go. We move on to Championship Week and bowl games. I am looking forward to both!

We had this dip at our tailgate last weekend. I have no idea why this is called Mississippi Sin (there are so many jokes that could be inserted here), but we'll just go with it. Mama Hen got the recipe from one of he co-workers. The recipe is very similar to one of my favorite dips, "crack". (We call it crack b/c you can't stop eating it)

This is a great tailgate dip because it is great hot and still really good cold (after the game). I ate way too much of this. I feel like the bread bowl is optional. It looks good, but it isn't necessary to the success of the dip. I think this would be just as good baked in a baking dish.

This is a keeper. I might even like it better than my beloved "crack dip". I think I'll refer to this as "new crack" from now on.

Mississippi Sin Dip

prep time: 5 MINScook time: 1 hourtotal time: 1 hours and 5 mins

INGREDIENTS:

16-oz sour cream

8-oz cream cheese, softened

2 cups shredded cheddar cheese

1/2 cup chopped ham

1 green onion, chopped

1/4 tsp hot sauce

1 tsp Worcestershire sauce

salt and pepper, to taste

16 oz French bread loaf

INSTRUCTIONS:

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.

Hi! My friends and I are discussing this and we have some ideas for a little variation (Not that the original sin dip doesn't look... well.. Sinful.)We were thinking, sourdough on the bread. Add bacon bits. and top with cold chopped tomato and green onion once out of the oven. Gonna try to make it next week! We are so excited!!

Thanks so much for this recipe! I actually saw it on Pinterest and followed the link to your blog. :> I'm making it today for the first time and added a few things: more worcestershire, more Tabasco, chopped pickled jalapeños, onion powder, garlic powder, paprika, cayenne, and celery salt. I'm predicting that this will be a hit at our cookout! :>

We have a similar type of dip, but it's only 3 ingredients. 1 block of cream cheese, 1, 8 oz package of cooked ham - chopped up, and 8 oz of shredded cheddar cheese. Soften the cream cheese a bit, mix all ingredients together and bake at 350 for 30 minutes. It's a HUGE hit at all our family gatherings.

I have taken this to two different Christmas parties and everyone LOVED it. I had two people (one from each party) sit in front of it and actually chow down. I made a blog shout out to your page and this amazing appetizer. THANK YOU FOR POSTING AND SHARING.

so i just made sandwich version of this for dinner, they where bomb.com i took the recipe and tweaked it a little i used 2 packages of ham and put them on hamburger buns, wrapped then individually and baked for 30 mins!! they where soooooo gooooood!! :D

MISSISSIPPI SIN!!! My 1st cousin is engaged to a fella that brought this recipe to one of our family dinners a couple years back and has only visited once again since (they live in VA and I in GA) and I INSISTED on them bringing this dish AGAIN. Her mother got the recipe from them but I haven't seen it yet - SO looking forward to making this!

Sounds delish, but why must everyone always use Worchestershire sauce... especially in cheese dips? When I make this, I'll leave that part out. My body simply doesn't digest fish products well at all, and others are downright allergic. But, thanks for the idea!

I used canned ham, chopped and skipped the salt since the ham was quite salty - also, I added more green onions and sriracha sauce for heat instead of hot sauce (this is partially because I don't prefer the taste of most hot sauces in dips - fritos scoops are excellent with this dip! Yum!

We have been making this recipie for years with all kinds of variations. Bacon or ham, finely diced sauted peppers or green onions and I like sourdough bread best. My shameful secret is that after almost all of the dip has been consumed, I wrap the bread shell tightly in foil and put it in the back of the freezer under a bag of Okra. Days later when the craving hits and I am all alone, I reheat it in the oven for 15 minutes and hit it with the broiler until crispy & bubley(?). I then proceed to pull the crack bread apart until all is consumed. The crumpled foil is the only evidence and is easily hidden in the trash. Why share? Everyone else assumed the bread bowl was just for holding the dip & gets thrown away - what fools! The dippy bread is the best part. I think I need professional help.

This will be my second time making this and I know it's going to be a hit. I used the crumbled sausage and will be adding real Bacon bits this time. I absolutely loooooooovvvvvvveeeeee this recipe! Thanks so much for sharing!

It's called Mississippi Sin because it was created In Mississippi. It also was originally called Mississippi Dip and was used at a tailgate food at Ole Miss and MSU games. The origin is still being fought over as to where it began...either in Oxford or Starkville. Since we have such a deep rivalry, Ole Miss people started adding tabasco & worcestershire and then calling it Mississippi Sin...and since then it has stuck....

Stephanie, your blog is that spark that started me on the path of online recipes!! ESPECIALLY this recipe. Everyone in my family hounds me to make this for every event we have, and it goes quick!! The only variation I make is to add chopped green chiles, bacon instead of ham and green Tabasco. Ah-may-zing!! Wrapping the leftovers (if there are any) in foil and re-heating it in the oven is great too!! I'm just starting out in the blogosphere, but if you had time to stop by and check me out, I'd love it!!Chelsea Houston from For The Love of Cheese 4theloveofcheese.blogspot.com

I'm not sure I will be allowed back to our tailgate without this now! I made this for the Auburn-Ms State game yesterday and it was quite a hit. I doubled the recipe and put in a baking dish instead of the bread bowl. It was wiped out before the game with none left for the victory celebration. Yum!

Mississippi Sin.....because it will certainly turn you into a glutton! I bet crumbled bacon in place of the ham chunks would be good too. There's no way I could make this.....I would eat it all, literally (I have a hard-to-manage cheese addiction!). :-)

Yum!! I made this today for the first time (in a casserole dish) and, wowza, it is super tasty! My hubby and I inhaled it. Seriously. Thank goodness I only made half a batch. I do have a question though. The consistency of ours wasn't as "pretty" as it should be (i.e. it didn't look like your pictures). It almost looked curdled a tad (for lack of a better word). The dip was still "sinful" and we can't wait to make it again, but I thought I'd check in and see if you have any thoughts on why this might have happened. Happy New Year! :)

Being from Mississippi, I would like to say that this is a great tailgate dip because it is great hot and still really good cold (after the game). I ate way too much of this. I feel like the bread bowl is optional. It looks good, but it isn't necessary to the success of the dip. I think this would be just as good baked in a baking dish. Football

I love this dip and have been using your recipe for a couple years now! I'm wondering if there is a way to make it in a crockpot? My oven is broken right now and I just can't show up to Christmas Eve dinner without this dip!